Quick and Easy Cioppino

The legacy of San Francisco's Italian and Portuguese immigrantsmany of them fishermenlives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew.

Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

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Recent Review

The original link to this recipe is on taste spotting and the author mentions that he used chicken broth rather than water, so when I made this I did the same. I doubled the tomatoes, wine, broth and clam juice because I wanted to add orzo to the dish to make it heartier. For fish I used a half pound each of shrimp, bay scallops and then 10 each of mussels and clams. My hubby hates sourdough so I served it with regular dinner rolls. Bottom line- delicious and perfect for a cold winter night. I would absolutely make this again for a first course while entertaining or as a cold weather treat.